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Posts tagged ‘vegan’

Brinjal (Eggplant/Aubergine) Biryani

Brinjal Biryani

This Biryani is the Best tasty dish for Vegetarians,as well as Non-Vegetarians as it is full of flavour and taste of the “BIRYANI”……with easily available year long veggy and called as king of all veggies….low in calories along with its good taste….Go ahead and try if you wanna…have a taste!!!


Rice – 4 cups

Brinjals – Dark purple long and tender ones 10-12

Onions – 2 med sliced

Green chillies – 5

Tomatoes – 3 med chopped

Fresh Coriander – 1 cup leaves chopped

fresh mint – 1 cup leaves

Curry leaves – 2 sprigs

Yoghurt/curd – 2 cups whisked

Lemon – 1 whole (Extract Juice)

Ginger garlic paste – 1 tbsp

Biryani masala – 1 tsp (refer  Chicken biryani photo tutorial for masala ingredients)

Whole Garam masala For Rice as given below

Bay leaf  – 1 large

Cloves- 5

Cinnamon – 2” pc

Pepper corns – 1/2 tsp

Oil – 1/2 cup

Ghee/clarified butter – 2 tsp

Salt – as per taste

Red chilli Powder – 1 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp


1.Wash rice and soak for atleast 1 hour.

2.Wash brinjals and remove stems and slit into quarters towards bulb side leaving a little to keep the whole thing intact,for stuffing masala.place them in salt water till use.

3.Prepare Biryani Masala  as said or with what ever ingredients you have  in hand for biryani.

4.Heat oil and fry sliced onion till golden brown and keep.

5.Chop tomatoes and green chillies and keep.


In a mixie jar take half of the fried onion,biryani masala,2 tbsp yoghurt,half of fresh coriander and mint,2 green chillies and grind to a smooth paste.Now add little salt,red chilli powder,turmeric powder,coriander powder and mix well.

Now drain of the water from the slit brinjals and stuff the prepared masala paste into them and keep the remaining masala aside.

Take a thick bottom vessel and heat oil remaining from fried onion,and add curry leaves and 3 green chillies and add the stuffed brinjals.

Saute gently for a couple of minutes,add the remaining masala and chopped tomatoes,cover cook on low heat for 2-3 mins.

Stuffed Brinjals for biryani

Now add 1 cup of whisked yoghurt to the prepared biryani curry.

As you are doing this,on the other hand boil water  double the measure of rice,add whole garam masala,salt,1 tsp oil,little fried onion and add soaked and drained rice and cook aldente.

Add this cooked rice to the biryani curry prepared and drizzle remaining yoghurt,fried onion,fresh mint and coriander along with lemon juice and melted ghee on top and cover with aluminium foil tightly.

Place the thick bottom vessel on a tawa and on the cooking top or the vessel can be placed in the grill oven(OTG). Keep on med-low for 20-30 mins.

Remove foil carefully and serve hot with raita of your choice.

Goes well with Gongurachicken or any sorrel leaves(gongura) chutney.Refer Chutneys…


Beetroot Carrot and Cucumber Juice

Beetroot Carrot and Cucumber Juice


This is a healthy and nutrious Vegetable Juice.Beets and carrots are high in beta-carotene due to which they attain the beautiful colour in them.these three veggies are low in calories but rich in dietary fibre which is half soluble and half insoluble and is good in reducing cholesterol.good for eyes,skin and hair.

Beets contain vit C,vit B,magnesium,iron,copper,phosphorus.

Carrots are rich in Beta-carotene good for eyes.An interesting thing about carrot is it is best when taken cooked with little cooking oil or in pulp form as this improves the percentage of Beta-carotene to 39%.Only 3% is released into the body during digestion if taken raw.

The colour in the Beets and Carrots is due to the presence of Beta-carotene,which metabolises into Vit A,both are rich in fibre,iron and minerals.

There are wide varieties of colours in Carrots.

Pic from wikepedia...Carrots in many Colours


To prepare this recipe

Beetroot – 1

Carrot – 1

Cucumber – 1

Lemon – 1 small

Honey – 2 tsps for each Glass


Peel and wash the carrot and beetroot,remove edges and chop into thin slices.

Wash cucumber and chop,no need to peel.

Place all the three veggies  in the blender and and add few ice cubes and blend into a smooth puree and add a glass of chilled water and strain into a pitcher.

Take two tall serving glasses and pour into them,add little more water if needed and strain of the juice completely.

Add lemon juice and 2 tsp of honey into each glass and stir and serve.

Can be taken as a morning drink or in brunch time.

Do not store…take as soon as you prepare.


Beets contain Oxalates which when in exess can cause body fluid to crystallize,so people with Kidney or Gallbladder problems should avoid BEETROOTS….

But….One thing after preparing this juice is whether to discard the remaining  or do something.????

I tried and experimented with this and got a new recipe by adding few more ingredients to this .The output was tasty veg cutlets/patties/hash browns(Pinks)….will post the recipe soon…

Vegetable Cutlets

 You can add many other veggies like Squash,Celery,Tomato or Bottlegourd to this vegetable Juice in different combinations and experiment..for this summer.Even spinach,mint too are cool….

Pappu Charu (A Thin Lentil Stew/Soup)

Pappu Charu

This dish is a must in every Andhra home almost everyday in some homes.This is a tasty dish served with white steamed rice along with any vegetable fry ,Pappad and pickle with a little ghee ,which makes the family lunch a tasty thali.


Toor Dal/Kandipappu/Pigeon pea – 1 cup

Onion – 1 med chopped

Tomato – 1 small chopped

Green chilli – 1 chopped

Curry leaves – few

Garlic – 2 pods

Turmeric powder – 1/6 tsp

Red chilli powder – 1/2 tsp

Coriander – 1/2 tsp

Tamarind juice – 1 cup

Fresh coriander – a handful chopped

For tempering/Tadka/Talimpu

Ingredients for Tempering

Oil – 2 tsps

Mustard – 1/2 tsp

Cumin/Jeera – 1/2 tsp

Curry Leaves – few

Red chillies – 5 small round

Garlic – 2 pods crushed


Wash and boil toor dal with enough water in a pressure cooker along with all the ingredients mentioned above ,Except Tamarind and fresh coriander.

When dall is boiled turn off heat and let the pressure released and now mash well,add salt and tamarind juice and 3-4 cups of water and bring to a boil.

Adjust the tamarind according to your taste.

Prepare the tempering,by heating oil in a small pan and spluttering the seeds first and then add garlic and onionmas they turn brown add the curry leaves and red chillies and fry.


Add this to the boiled dal(Pappu Charu).

Adding To dal

Serve hot with Rice.This goes well with Idlis Also.

Amaranth Greens(Pinks)Leafy Veg Recipes

Amaranth Greens/Pinks leafy Vegetable

Amaranth (Thotakoora) greens are the best and easily available green leafy vegetable.But for me only this pink variety is available here in this part of the World..

Amaranth is an 8,000 year old crop called “Super-Food”,Ideal for Vegan/Vegetarian,Heart Healthy ,Suitable for Gluten-Free and Diabetic Diet.

Amaranth has High Nutritional Profile and Rich and Colourful History. Its flowers are mentioned in Poetry. Where the name  amaranth comes from Greek  which Means Never-Fading -Flower.

Amaranth is a Gluten-Free Nutritional Power House.This grows anywhere,even under difficult weather conditions no other food plant could sustain.Its seeds are also used in different ways.

Amaranth has mild flowery smell and nutty flavour.High in Calcium,Iron,protein,Magnesium,Fibre and Phytosterols which Scientists say plays part in prevention of all kinds of diseases

Read 10 reasons to use Amaranth in gluten-free diet on About.com

The Basic Amaranth Greens (Thotakoora) Fry.

Amaranth Fry


Amaranth  Leaves – 2 bunches or packs,pick leaves and tender stalks,wash                                                     and drain then chop finely.

Onion – 1 large finely chopped

Green chili – 2 sliced

Curry leaves – 1 sprig

Garlic – 2 big pods grated

Mustard and Chanadal – 1/2 tsp

Oil – 2 tbsps

Turmeric powder – 1/6 tsp

Coriander powder – 1/4 tsp

Salt – as per taste.


Prepare the amaranth(Thotakoora) leaves as said and keep.

Place a skillet or pan and add oil and heat,Drop the mustard and chanadal and fry a bit till it splutters.

Add the chopped onion,green chilli and curry leaves and saute till onion edges turn slightly brown.

Sprinkle the turmeric and coriander powders and stir ,throw in the chopped leaves and continue stirring till it wilts and cover cook 3-4 mins on low.

Now add garlic and salt mix well and fry 3 more mins and turn off heat.

Move into a serving dish.

For Variations We can add Egg or Yoghurt or Moong dal or Fresh Coconut to turn the basic fry into different Dishes.

Three dishes with Amaranth

Amaranth Fry with Eggs

Amaranth Fry with Egg

Just add Eggs according to your requirement and stir fry till done.

For Amaranth Fry with Yoghurt

Amaranth Fry with Yoghurt

For this Dish Take the prepared fry into a bowl and add whisked yoghurt and salt and mix well.Ready to serve with rotis or chappatis.

For the Amaranth Moong Dal Fry

For this tasty dish soak a cup of Moong Dal for 30 mins and drain ,then add to the dish while in the process after adding the chopped leaves and continue as the recipe says.

Serve hot with rice or rotis.

For amaranth  (With Fresh Coconut) Fry

Add a cup of fresh Coconut in the last process of this fry,i.e after adding garlic and salt add fresh coconut and do as the recipe says.

Tastes good when served with rice and dal or Pappu charu.Makes a good Andhra Meal.

Dondakaya (Tindly) Fry with Coconut Powder

Dondakaya (Tindly) Fry With Coconut Powder


Dhondakai(Tindli) Fry with Coconut Powder


Dondakai (Tindly) – 500gms
Oil – 2 tsps
Turmeric powder – 2 pinches
Salt – 2 pinches
Prepared Coconut powder – 3 tbsps ( See Recipe For Coconut powder in Home made Spice Powders)


1.Wash and drain the vegetable and cut into thin long strips,Heat the pan and add oil,then the sliced tindly and fry till brown and sprinkle salt and coconut powder( this has little salt in it ) so adjust salt while using.
2. Mix well for few mins and turn of heat and serve with rice or chappatis.

This is Basic Method of preparing Vegetable Fries in Rayalaseema…A part o f Andhra.We can do the same with potato,Brinjal, cabbage and any beans variety….Simply superb.

Oats Pongal

Oats Pongal




Quaker Oats or any other rolled oats – 1 cup
Moong dal – 1/4 cup wash and soak
Dry chili – 1 broken
Curry leaves – few
Black pepper powder – 1/2 tsp
Salt – to taste
Ginger – 1 inch piece minced
Olive oil – 2 tsp

1.Heat the sauce pan and add oil on low heat and add ginger,curry leaves and dry chilis fry few mins and add drained moong dal and fry 2-3 mins and add boiling water 2 cups and salt and boil moong dal till soft and add oats stir well add water if needed.Oats do not increase much in volume and this serves 1 person. Lastly sprnkle black pepper powder stir and turn of heat

Serve hot or warm.

Good for choelestrol and heart.

We can add any fresh greens like methi or spinach for extra flavour.

Mixed Vegetable Pulao

Mixed Veg Pulao


Rice – 4 cups.Washed and soaked
Carrot – 1 chopped
Potato – 1chopped
French beans – 10 chopped
Green peas – 1/2 cup
Onion – 1 large chopped
Green chili – 3 slit
Curry leaves – few
Ginger Garlic paste – 2 tbsp
Salt – as per taste
Oil – 4 tbsp
Cloves – 5
Cinnamon – 2 inch piece
Cardamom – 4-5
Bay leaves – 2
Water – 9 cups


1.Heat a pressure cooker and add oil and add whole spices and fry 1 min add chopped onions,green chili and curry leaves fry few mins .then add ginger-garlic paste and fry till brown.
2.Now add the cleaned and chopped vegetables and stir fry few mins and cover for 2-3 mins and add 9 cups water and salt cover and bring to boil.
3.Now add washed,soaked and drained rice stir well and pressure cook upto 3 whistles.Turn of heat when done.

When pressure is totally released open and add lemon juice and chopped mint if you wish and cover again for few min.

Serve with curry of your choice veg or non-veg and raita or salad.

By Kezia Mary

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